Method: 1. Heat oil in a pan over medium flame. 2. Saute the ginger, garlic, onions and red chillies for 2 to 3 minutes. 3. Add the garam masala powder, carrots, lemongrass and orange zest. 4. Pour 1 1/2 cups of water and cover the pan with a lid. 5. Cook for 10 to 15 minutes. 6. Pour 120 ml of the coconut milk and bring to a gentle boil. 7. Reduce flame and simmer for 5 to 10 minutes or until the carrots are soft. 8. Sprinkle salt and pepper powder. 9. Remove and discard the lemon grass. 10. Transfer to a blender and blend until smooth. 11. Pour into serving bowls and garnish with the remaining coconut milk. 12. Sprinkle a little garam masala powder on top. 13. Serve.